Slow Cooker Chicken Curry With Coconut Milk

• 2 boneless chicken breasts, cubed
• 1 (14.5 ounce) can diced tomatoes
• 1/2 (14 ounce) can coconut milk
• 2 medium carrots, sliced
• 1 onion, finely chopped
• 1 clove garlic, minced
• 2 tablespoons mild curry paste
• 1 tablespoon finely ground almonds
• 1 small bunch chopped fresh cilantro
• 1 tablespoon cornstarch
• 1 tablespoon water, or as needed
• 1/4 cup sliced almonds
• 1 1/2 cups uncooked white rice

1. Combine chicken, tomatoes, coconut milk, carrots, onion, garlic, curry paste, ground almonds, and 4/5 of the cilantro in the slow cooker and close the lid.
2. Cook on High until chicken is cooked through, about 4 hours. If sauce is too thin, mix cornstarch with water in a small bowl and stir into the sauce. Cook for an additional 10 minutes.
3. Meanwhile, bring 3 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
4. Serve curry over rice, sprinkled with remaining cilantro and sliced almonds.

chicken breasts, tomatoes, coconut milk, carrots, onion, clove garlic, curry paste, ground almonds, fresh cilantro, cornstarch, water, almonds, white rice

Taken from www.allrecipes.com/recipe/264617/slow-cooker-chicken-curry-with-coconut-milk/ (may not work)